| 喷液包埋技术提高微波泡沫干燥后树莓浆果品质 |
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| 引用本文： | 刘秉欣,李秀伟,陶岩,刘成海,孙婧,郑先哲.喷液包埋技术提高微波泡沫干燥后树莓浆果品质[J].农业工程学报,2014,30(18):325-334. |
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| 作者姓名： | 刘秉欣 李秀伟 陶岩 刘成海 孙婧 郑先哲 |
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| 作者单位： | 东北农业大学工程学院,哈尔滨,150030 |
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| 基金项目： | 国家自然科学基金（31271911），黑龙江省教育厅科学技术研究重点项目(12521z003) |
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| 摘 要： | 为了在微波泡沫干燥浆果果浆后期喷施大豆分离蛋白和麦芽糊精混合液,使浆果干品表面形成可以降低活性成分降解的包埋层,研究了喷液包埋条件对果浆的干燥特性影响规律,分析了喷液包埋技术对浆果干品中活性成分的保护原因。选择树莓果浆为研究物料,采用微波泡沫干燥工艺,以微波强度、保护液成分质量比和起泡果浆与保护液质量比为影响因素,以物料含水率、干燥温度、活性成分降解率为目标因素,应用电镜对树莓果浆干品微观结构进行观察分析,应用高效液相色谱技术测定干品花青素成分。结果表明浆果微波泡沫干燥中的起泡剂与喷液包埋中保护液成分相近,工艺步骤衔接密切,不影响果浆干燥速度与温度;保护液可使干燥后干品表层形成致密包埋层,有效削弱氧气、光照对活性成分的降解作用,提高矢车菊色素与天竺葵色素2种花青素成分保存量(保存率75%);在微波强度14 W/g,大豆分离蛋白与麦芽糊精质量比3∶7,起泡果浆与保护液质量比4∶1的工艺条件下,可获得花青素和维生素C保留率高的树莓干品(提高20%)。在微波泡沫干燥过程中实施包埋技术可保护干燥后果浆中的活性物质,保证浆果制品营养价值。
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| 关 键 词： | 品质控制 干燥 微波 树莓 喷液包埋 泡沫干燥 干燥特性 |
| 收稿时间： | 5/9/2014 12:00:00 AM |
| 修稿时间： | 2014/8/26 0:00:00 |
Spraying film coating method improving quality of berry during microwave foam-mat drying |
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| Liu Bingxin,Li Xiuwei,Tao Yan,Liu Chenghai,Sun Jing and Zheng Xianzhe.Spraying film coating method improving quality of berry during microwave foam-mat drying[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(18):325-334. |
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| Authors: | Liu Bingxin Li Xiuwei Tao Yan Liu Chenghai Sun Jing and Zheng Xianzhe |
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| Institution: | College of Engineering, Northeast Agricultural University, Harbin 150030, China;College of Engineering, Northeast Agricultural University, Harbin 150030, China;College of Engineering, Northeast Agricultural University, Harbin 150030, China;College of Engineering, Northeast Agricultural University, Harbin 150030, China;College of Engineering, Northeast Agricultural University, Harbin 150030, China;College of Engineering, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | Abstract: The technology of microwave foam-mat drying is a novel rapid drying technology. It is suitable for drying the fruits and vegetables that are rich in active substance and high in viscosity. But the existing study has shown that the active substance in dehydrated berry products degrades rapidly, which is resulted from the influence of light, heat and oxygen during storage. The bioactive activity of berry products, such as antioxidant has been weakened to a great degree. In order to obtain high quality dry pulp products, a novel spraying and coating technology was proposed in this study. Formation of the coating layer by spraying the protective liquid consisting soy protein isolate and maltodextrin in the later of microwave foam drying may reduce the degradation of bioactive substances in berry puree. In order to determine the reasonable technological parameters of spray embedding technology, the microwave foam-mat drying characteristics of pulp and the stability of dry pulp products during storage were analyzed. Raspberry fruit was used as material, and the microwave intensity, mass ratio of constituents of protective liquid and mass ratio of foamed berry puree and protective liquid were selected as influencing factors, and moisture content, drying temperature and degradation ratio of bioactive substance were selected as objective factors. The effects of spraying conditions on the drying characteristics of berry puree were investigated and protective mechanism of coating for the bioactive substances in berry fruit was analyzed in microwave-assisted foam drying. The micro-structure within dehydrated berry product coated by protective layer was observed by an electron microscope and anthocyanin in berry product was detected by a high efficiency liquid chromatography. Results showed that spraying and coating did not affect the drying rate and temperature due to the similar constituents of foaming agent in microwave-assisted foam drying and protective liquid in spraying and coating, as well as the close connection in technology. Compact coating layer formed by protective liquid on the surface of dehydrated berry product may effectively shield the oxygen and light to weaken the degradation of anthocyanin and vitamin C. The protective coating may improve the retention amount of cyanidine and pelargonidin dehydrated berry product during storage. Dehydrated raspberry product with high anthocyain and vitamin C could be obtained using the reasonable technology parameters with microwave intensity of 14 W/g, mass ratio of soy protein isolate and maltodextrin of 3:7, and mass ratio of foamed berry puree and protective liquid of 4:1. Spraying and coating technology may protect the bioactive substances of berry fruit in microwave-assisted foam drying to ensure the nutrition value of dehydrated berry product. |
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| Keywords: | quality control drying microwaves raspberry spraying and coating foam-mat drying drying characteristics |
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